Wine-cap Mushrooms and Asparagus Quiche
Cooking: 50 min
1 tbsp oil or butter
1 cup fresh wine-cap mushroom cleaned and diced
1 cup of asparagus, cleaned, trimmed and diced
1 small onion, chopped
1/3 cups of pitted black olives
1 cup of 35% cream
1 cup grated Gruyère cheese
Shortcrust pastry roll
Salt & pepper
Sweat onions and fry mushrooms in oil or butter until water has evaporated (about 10 minutes).
Add asparagus to onions and mushrooms mix.
Stirfry at medium for another 5 minutes.
Remove from heat and let cool.
Beat together eggs and cream.
Add cheese and season to taste.
Roll out the shortcrust pastry, prick it with a fork and bake in the oven at 180°C for 10 to 15 minutes.
Remove from oven.
Spread onion, mushroom, and asparagus mix in the bottom of dough.
Distribute mix of eggs, cream and cheese evenly on this first layer.
Spread olives on top.
Put the quiche in the oven and cook at 180°C for 40 to 50 minutes.